El Fenix Salsa Recipe
Make the iconic El Fenix Salsa Recipe in your own kitchen. Smooth, vibrant, and perfect for dipping, topping, or adding to your favorite meals.
Equipment
- Blender or food processor
- Sharp knife
- Cutting board
- Medium saucepan
- Mixing bowl
- Storage jars or containers
Ingredients
- 1 28-ounce can whole peeled tomatoes (fire-roasted preferably)
- 2 fresh jalapes removal of seeds makes it mild, retention of seeds makes it hot
- 1/2 large white onion chopped coarsely.
- 2 garlic cloves
- ½ cup fresh cilantro leaves
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- Juice of 1 lime
- 1 teaspoon kosher salt add more to taste
- ½ teaspoon black pepper
- 1 teaspoon sugar optional
Instructions
- Peel the onion and garlic, and cut the jalapeño. Choose to make it spicy or not, leaving the seeds or removing them.
- In your blender, combine tomatoes (with juice), jalapeño, onion, garlic, cilantro, cumin, paprika, lime juice, salt, pepper, and sugar.
- Give it a few good pulses till smooth and yet lively. You do not want it to be thin and watery.
- Dip in a chip (this is the perk of the chef). Add salt, lime, or spice when necessary.
- To add more heat and a little cooked flavor, simmer the salsa in a saucepan for 10 minutes and cool.
- Allow it to rest in the refrigerator for at least 1 hour. The tastes mix and blend beautifully.
- Accompanied with tortilla chips, tacos, enchilada--or to tell the truth, just leave it in the fridge as your week-long flavor enhancer.